Stir-Fried Tofu with Vegetables and Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy tofu paired with colorful vegetables in a savory soy-based glaze. This asian ready in about 25 minutes blends firm tofu, broccoli florets, carrots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Press 14 oz firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes. Toss with 1 tsp cornstarch until evenly coated.
  2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes, flipping occasionally, until golden brown on all sides. Remove and set aside.
  3. Step 3: In the same skillet, add 2 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until aromatic. Add 1 cup broccoli florets and 1/2 cup sliced carrots, cooking for 4-5 minutes until crisp-tender.
  4. Step 4: Return tofu to the skillet. Add 3 tbsp soy sauce and 1/4 cup water, stirring until sauce bubbles and thickens slightly. Cook for 1 minute more until vegetables are tender-crisp.

Frequently asked questions

How long does Stir-Fried Tofu with Vegetables and Soy Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu with Vegetables and Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu with Vegetables and Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Tofu with Vegetables and Soy Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Tofu with Vegetables and Soy Sauce?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes